Make callaloo exciting!
Getting children and even some adults to consume vegetables has always been a special operation. From adding cheese, hiding it under different foods or the use of intellect to get the targets to fold, believing that it will do the body a world of good. Well, this week Adom Burke (@NoShirtChef) is bringing life to callaloo. And after this, the war of the veggies will be over.
For the pros in the kitchen, this will be a new addition to your quarantine favourites, and it is also a great step up for those who are tired of sandwiches or might have been affected by the lockdown. Burke has provided step-by-step directions on how to make callaloo more exciting with his delicious callaloo quiche.
3 cups chopped callaloo
250g cheddar cheese
11/2 cups cow’s milk
2tbsp evaporated milk
2tbsp butter (melted)
1tbsp all-purpose flour
1tsp black pepper
1tsp chopped Scotch bonnet pepper (or devil pepper)
1 chopped onion
1tbsp vegetable oil
2tbsp butter (melted)
1 egg (beaten)
3 grams pack of wheat biscuits
¹/3 of cheese (remaining ¹/3 of cheese)
¹/2 cup breadcrumbs
1. Start with the crust, break biscuits into pieces and blend in a food processor.
2. Transfer to baking dish, beat egg and mix into blended crumbs, add melted butter, combine well.
3. Using fingers, press evenly until spread over the bottom of dish.
4. Pre-bake in oven for 10 minutes at 300 degrees Fahrenheit.
5. Boil callaloo for five minutes, drain and reserve.
6. In a medium skillet, heat oil and melt butter, toss in onion and Scotch bonnet, sweat for two minutes on medium heat.
7. Add callaloo, sauté another four minutes, season with salt and pepper then reserve.
8. In a medium pan, melt butter, add flour and mix well to make a roux.
9. Add cow’s milk and evaporated milk, bring to a simmer then reduce heat to low.
10. Sprinkle grated cheese, small amounts at a time while stirring. Once sauce is smooth and creamy, fold in cooked callaloo.
11. Stir until the cheese sauce and callaloo are well blended, adjust seasoning if necessary.
12. Pour filling over baked crust and spread evenly, top with remaining cheese and breadcrumbs.
13. Bake for another 20 minutes at 300 degrees Fahrenheit. Remove and allow to cool slightly before slicing.
14. Garnish with your tomato rose and serve.